Electrolux EOK96030X User Manual download pdf (Page 17)

• If the appliance is not used for prolonged

periods, thoroughly rinse out the water

drawer, connecting hoses and steam gen-

erator (see section Cleaning and Care.).

Note on the tables for Steam Cooking

and Interval Steam Cooking

The tables below give the required tempera-

ture settings, cooking times and shelf posi-

tions for a selection of typical dishes.

• Temperatures and cooking times are for

guidance only, as these will depend on the

composition and size of the food to be

cooked, the quantity and the type of oven-

ware.

• If you cannot find the settings for a partic-

ular recipe of your own, look for the one

that is most similar.

• Unless otherwise stated, the values given

in the tables assume that cooking is star-

ted with the oven cold.

Steam cooking

The Steam Cooking

method of cooking

is suitable for all types of food, whether fresh

or frozen. It can be used for cooking, warm-

ing, defrosting, poaching, or blanching veg-

etables, meat, fish, pasta, rice, sweet corn,

semolina and eggs.

Cooking menus

Complete menus can be prepared in one go.

Ideally, dishes that require similar cooking

times should be chosen. This will prevent in-

dividual components from being under or

over cooked. The amount of water to be

used will depend on the largest amount of

water specified for the individual compo-

nents chosen. For further information, see

table.

The dishes should be positioned in suitable

cooking containers on the oven shelves. The

gap between the oven shelves must be ad-

justed so that the steam can get to every

dish.

When cooking meals, the share of water to

rice is to be increased from 1 : 1.5 to 1 : 2 in

contrast to the specifications in the table.

Sterilising containers

The Steam Cooking

function makes it

possible to sterilise containers, e g. babies'

bottles using steam. To do this place the

cleaned containers in the middle of the oven

shelf on the 1st shelf position with the open-

ing facing downwards. Insert the containers

into the oven at a slight angle. Fill the maxi-

mum amount of water (650 ml) and select a

time of 40 min. at 96°C.

Steam Cooking Table

Food to be roasted Water to add via

water drawer ml

Tempera-

ture °C

Shelf po-

sition

Time

1)

in

min.

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 650 96 2 35-40

Cornmeal (polenta, with liquid 1:3) 550 96 2 35-40

Jacket potatoes, medium-sized 650 96 2 50-60

Boiled potatoes 550 96 2 35-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Broccoli in florets 550 96 2 25-30

Cauliflower, whole 650 96 2 40-45

Cauliflower in florets 600 96 2 30-35

Herbs 650 96 2 50-60

Tomatoes, whole 250 96 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery/fennel 550 96 2 35-40

Courgettes, sliced 400 96 2 20-25

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